Quince jam

Washed quince fruits are cleaned from the seeds and skin with a knife. Pour the chopped pieces into a saucepan with water. The water must cover all the pieces completely.

Put the pan on the fire and boil. We begin to monitor the time from the beginning of boiling water. We often check the quince and see when it becomes soft. As softened, it means that the first part of the recipe is completed.

Drain the excess water from the pan. We crush quince, just like boiled potatoes. You should get a squishy fruit puree. Pour sugar on top, followed by citric acid powder. Mix them with mashed potatoes. We return the pan to the stove and set a low temperature for it, for slow cooking. We cook quince jam until it becomes thick. How thick to make it is already a matter of taste.

At the end, pour the jam and roll it into clean, boiled jars.